Strawberry Tofu Pie

• t oz./250g graham crackers or digestives or chocolate cookies (take the filling off the Oreo!)
• t stick/110g unsalted butter, softened, cut into small pieces
• t 1/4 tablespoons/40g brown sugar
• Pulse the cookies in a food processor til fine. Add butter and brown sugar. Process again until mixture starts to clump together. Press mixture into the bottom of a 23cm or 24cm springform cake pan to form an even base (8.5"-9.5" the diameter will determine the thickness of the base). Normally you would refrigerate this while you make the filling, but since this is a no cook pie, you don't need to do that for this recipe.

1. one package of silken tofu (16oz / 450g)
2. 2/3 cup of Smucker's Squeeze Reduced Sugar Strawberry Fruit Spread (150g)
3. 2 cups frozen strawberries (510g)
4. One 9" pie base (chocolate works best!! - 23cm)*
5. Combine ingredients in the blender and pour into pie base. Freeze for 4 hours and place in fridge. enjoy!!

graham crackers, unsalted butter, butter

Taken from www.epicurious.com/recipes/member/views/strawberry-tofu-pie-50034404 (may not work)